First things first… Today was my daughter’s first day of Pre-K and I’m happy to report that the drop off “scene” went MUCH smoother than it did a year ago! Because school was only two days a week last year (she goes three days a week this year), it took her over two weeks to stop the screaming and crying when I dropped her off! Once she was at school, she was fine and loved every second…it was just the separation part that she didn’t like. So this year I was prepared for her to be scared or cry a little, even though she kept telling me how excited she was, but, thankfully, that never happened! She jumped right out the car and was on her way. Whew! 🙂 So proud of my big girl! I know she’ll have a great school year and I can’t wait to see all the things she learns.
Anyway…back to the food part of this post… 🙂 My zucchini plant just keeps producing and I’m running out of ideas for what to do with all of them. I had 3 large zucchini that I needed to use up soon and since I already have a crazy amount of zucchini muffins and a couple loaves of zucchini bread in the freezer, I wanted to come up with something different. I saw this recipe on my blog feed a few weeks ago and saved it in my “recipes I want to try” folder on my desktop. Well, I made them last night and I’m super glad I did. My husband and I both thought they were great! Unfortunately, my kids couldn’t seem to get past the zucchini part (even though they usually scarf down taco meat). When my daughter asked me what we were having for dinner, I told her “Zucchini Boats“…trying to emphasize the boats part over the zucchini part. I want to be truthful with my kids, but I was trying to make dinner sound fun because I know they haven’t liked zucchini in the past. It didn’t work this time… As I’ve said before, though, it doesn’t stop me from putting it on their plates and trying time and time again. 🙂
Taco Stuffed Zucchini Boats
(Recipe inspired by www.skinnytaste.com)
- 3-4 medium zucchinis, cut in half lengthwise
- 1 lb ground turkey (I buy local, free-range from Honored Prairie)
- 1 T taco seasoning
- 1 small onion, diced
- 4 – 6 oz organic tomato sauce (freeze what’s left for a future recipe!)
- 1/4 cup water
- 1/2 cup cheese, freshly shredded
Bring a large pot of salted water to a boil. Using a spoon, hollow out the center of the zucchini and reserve 1 cup for the filling (you can chop it up a little, if you like). Drop the zucchini “boats” into the pot and let boil for 1 minute, then remove.
Preheat the oven to 400 degrees and grease a 9 x 13 baking dish (I use an oil sprayer filled with olive oil). Brown turkey and onion in a skillet over medium heat. When turkey is cooked through, add the taco seasoning and stir. Once well mixed, add the tomato sauce and water and let simmer for a couple minutes until combined. Add in the reserved 1 cup of zucchini.
Place the zucchini boats in the baking dish and spoon the taco filling into each one (pressing down a bit). Top each with 2 T of shredded cheese. Cover with aluminum foil and bake until zucchini is cooked and cheese is melted (about 35 minutes). I served ours with sour cream and organic corn tortilla chips (and cherry tomatoes on the side…because we have so many right now).